I would like a delicious coq au vin recipe.
Victoria Smith, Holiday
Eleanor Vosbein of Dunedin shares a delicious recipe from the 1958 cookbook The Art of French Cooking by Fernande Garvin. The chicken is so moist and succulent when prepared in this manner. This is not a dish that requires much babysitting. Once you get the liquids, herbs and vegetables in the skillet, you can relax. If you prefer to use only white or dark meat, go ahead and substitute that for the whole chicken. Be forewarned that your chicken will have a red tinge from the wine. I used a pinot noir with great success. To fry the bread in butter, put a couple of tablespoons in a skillet and add the bread. Turn once after 1 or 2 minutes or when it's golden brown and lightly toasted. Eleanor suggests serving boiled potatoes with the coq au vin.
Diane Turcotte of Sun City Center is looking for a recipe for hot German potato salad that uses a can of cream of celery soup. Barbara Tessicini of Trinity clipped a recipe back in the late 1980s or early 1990s for citrus pasta, but has misplaced it. She remembers it used the juice of two lemons and two limes. Other ingredients included cubed chicken, artichoke hearts and possibly olives and was served over pasta. She hopes another reader has this recipe in their files.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or e-mail youaskedforit@ tampabay.rr.com. Include your name, city and phone number.